[1] |
MU Yu, SU Wei, MU Yingchun.
Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
[J]. FOOD SCIENCE, 2021, 42(8): 221-228.
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[2] |
LI Xunlan, HONG Lin, YANG Lei, WANG Wu, HAN Guohui, NONG Jiangfei, TAN Ping.
Analysis of Nutritional Components and Comprehensive Quality Evaluation of Citrus Fruit from Eleven Varieties
[J]. FOOD SCIENCE, 2020, 41(8): 228-233.
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[3] |
FU Yunyun, JIANG Cheng, ZHANG Jing, WANG Penglin, JIANG Linjun, LIAO Li, KONG Yan, YAN Xiaoqian, CHEN Anjun.
Multivariate Analysis of the Effect of Calcium Lactate on the Quality of Baby Ginger Rhizome during Low-Temperature Storage
[J]. FOOD SCIENCE, 2020, 41(3): 165-170.
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[4] |
CHEN Ou, WU Xueying, DENG Lili, ZENG Kaifang.
Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism
[J]. FOOD SCIENCE, 2020, 41(3): 185-191.
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[5] |
CAI Die, LI Xindan, DENG Lili, ZENG Kaifang.
Antibacterial Effect and Mechanism of Antimicrobial Peptide PAF26 on Monilinia fructicola in Postharvest Plums
[J]. FOOD SCIENCE, 2020, 41(23): 221-227.
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[6] |
MA Xiaowei, SU Muqing, LI Dongliang, ZHENG Bin, ZOU Minghong.
Genetic Diversity of Carambola Germplasm Based on Fruit Quality
[J]. FOOD SCIENCE, 2020, 41(17): 68-74.
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[7] |
ZENG Jianhua, LIU Linlin, YANG Yang, ZHANG Na, ZHU Xiuqing, SHI Yanguo, ZHENG Huanyu, WANG Xinyue.
Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein
[J]. FOOD SCIENCE, 2020, 41(14): 58-65.
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[8] |
MA Wenxia, NI Yujie, XIE Qian, HE Shumin, YE Qinghua, YE Jun, CHEN Qingxi.
Establishment and Application of Comprehensive Evaluation Model for Quality of Fresh Passion Fruit
[J]. FOOD SCIENCE, 2020, 41(13): 53-60.
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[9] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Inhibitory Effect of L-Cysteine against Monilinia fructicola on Postharvest Plum Fruit
[J]. FOOD SCIENCE, 2019, 40(9): 256-261.
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[10] |
MA Yadan, ZHANG Cuicui, LI Linjie, ZHAN Lijuan.
Progress in Understanding the Regulatory Effect and Mechanism of Fluorescent Light and Light-Emitting Diode Irradiation on Antioxidant Properties of Fruits and Vegetables during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(5): 276-281.
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[11] |
CHEN Hongsheng, NIU Baihui, LIU Huan, LI Yanqing, ZHANG Ruihong, KONG Baohua.
Antioxidant Effect of Four Spice Extracts on Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(4): 95-101.
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[12] |
WEI Jie, JIANG Yuan, LIN Caixia, SHI Lei, LUO Taofeng, LI Yongfeng.
Correlation and Path Analysis between Fruit Quality and Mineral Elements of 6 Varieties of Korla Fragrant Pear
[J]. FOOD SCIENCE, 2019, 40(4): 259-265.
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[13] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Effect of L-Cysteine Treatment on the Quality of ‘Qingcui’ Plum Fruit during Storage at Room Temperature
[J]. FOOD SCIENCE, 2019, 40(21): 222-228.
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[14] |
ZHANG Wenwen, LI Kun, XU Juan, LIU Lanxiang, MA Jinju, HE Hua, ZHANG Hong.
Comparative Analysis of Fruit Characters and Quality of New Phyllanthus emblica L. Varieties Yingyu and Nuozhong
[J]. FOOD SCIENCE, 2019, 40(2): 180-185.
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[15] |
LI Xiaoqian, LONG Youhua, YIN Xianhui, WU Xiaomao, ZHAO Zhibo, FAN Rong, MO Feixu, JIANG Yanling, HUANG Yaxin, TANG Jingwen.
Mechanism of Action of Methyl Jasmonate against Kiwifruit Soft Rot and Its Effect on Fruit Quality
[J]. FOOD SCIENCE, 2019, 40(15): 239-248.
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